Espresso Tips & Machines

Want to make GREAT Espresso-Based Beverages...

Using a Pump Espresso Machine

• Grind the coffee beans until they become very fine, but not like powder. Different coffees require different grind settings due to the coffee's freshness, the amount of oils on the bean, and the amount of tamping pressure. Helpful: Hint: Freshly ground coffee will create better results than ground at the store, and coffee ground at the store will produce better results than coffee pre-packaged as ground.
• Wait until the machine reaches the correct temperature (usually when the indicator lights on) and attach the filter handle to the machine so that it warms up, too. Helpful Hint: Ensure that the filter handle has been thoroughly cleaned and when the machine has reached operating temperature, it is a good idea to turn on the coffee switch to run some hot water through the filter handle without coffee.
• It's good to prime the machine before every use - run water through the steam nozzle for about 20 seconds to prime the pump and get fresh water into the boiler. Helpful Hint: Fresh water always makes better espresso.
• Fill the filter handle with ~7 grams of coffee (ground for espresso) per 1-1 1/2 ounces of espresso produced. Helpful Hint: This is a variable that can be slightly changed to your liking. You may need slightly more or less coffee, and you may adjust the dosing of water.
• With the tamper, press the coffee down (at ~30-35 pounds), evenly, and with a twist. If you have a built-in tamper on the machine, do the same but twist the filter handle into the tamper.
  Helpful Hint: If the tamping is too hard, the water will extract to much coffee from the grind and create strong coffee. Also, the machine may not be able to pump the water through the grind evenly.
  Helpful Hint: If the tamping is too light, the water will flow through the filter handle too quickly. This will result in weak coffee and usually without a flavorful crema.
• The machine should extract 1.5 ounces for every seven grams of coffee. However, this is not "set in stone" and can be slightly varied to your liking.
• Normally, it takes 18-25 seconds to extract one shot (1.5 ounce) of espresso. This is "set in stone." Helpful Hint: If 1.5 ounces is extracted faster than 18 seconds, either the tamping is too light or the grind is too coarse. If extracting 1.5 ounces of espresso takes longer than 23 seconds, either the tamping is too "hard" or the grind is too fine.
• The end result should be a pleasing coffee aroma to excite your guests/significant others and a strong, flavorful beverage with a light/medium colored crema on the surface.

---

General Types of Machines

Manual Hand-Lever/Piston-Operated Pump Espresso Machine (Heated by Electric)

• A Manual Hand-Lever/Piston-Operated Espresso Machine is a machine whereby the barista carefully controls the water pressure and water dosing by hand. Although challenging to master, it can produce the best tasting espresso.

Semi-Automatic Electric Pump Espresso Machine

• A Semi-Automatic Espresso Machine is a machine whereby the barista controls the amount of water that is pressured through the coffee grinds in the filter handle. The benefit is that the barista has greater flexibility to change the dosing of water to make a ristretto or lungo.

Fully-Automatic Electric Pump Espresso Machine

• A Fully-Automatic Espresso Machine is a machine whereby the machine doses the water pressured through the coffee grinds in the filter handle. The benefit is that there is less chance of error in dosing too much or too little water.

Super-Automatic Electric Pump Espresso Machine

• A Super-Automatic Espresso Machine will automatically grind and dose your coffee beans, tamp it into a "puck", dose the water to extract espresso, and dump the coffee "puck" into a dump box. The clear benefit is that there is less "mess" when making espresso since it is self-contained.
• There are only a few high-end commercial model espresso machines that directly froth the milk into the cup. Most commercial Super-Automatics and All Home-Model Super-Automatics require the barista to steam and froth the milk. The choice is really convenience and speed versus flexibility to offer different milk-based espresso beverages.
• The most important factor is to always use fresh water and adjust the grind setting
• Be careful of foreign objects (i.e. rocks, metal pieces in your beans) which can damage your grinder
• Push the button... and enjoy your perfectly made espresso.

Which Type of Machine would match my needs?

Many of our customers ask, "Which machine should I get?" We want to help you determine the best machine for your needs. If there is an issue you do not see below, but is important to you, please contact us via e-mail.

The Secret of Espresso & Cappuccino...

• The secret ingredient is matching the type of roasted espresso coffee bean with the drink...
  Milder, lighter roasted espresso beans are great for drinking straight espresso. Unfortunately, these lighter beans do not have the "punch" needed for cappuccinos. Do not forget that the milk in the cappuccino can weaken the already milder, lighter roasted espresso beans.
  Darker roasted espresso beans are better for cappuccinos, since they provide the "punch". On the other hand, these darker roasted beans might turn away guests or customers when given as a straight espresso beverage.

Our recommendation to coffee shops located in the United States (Free Advice): In the morning, ~90% of your espresso-based beverage customers will order espresso with caffeine. Only ~10% of your customers will order decaffeinated espresso-based beverages. Since espresso beans have very little caffeine to begin with (usually 1-3%), we suggest coffee shops to carry lighter roasted espresso beans for straight espressos and the darker roasted espresso beans for the espresso beverages with milk. If there was a request for decaf, the darker roasted beans should be used, since they have less caffeine. We do carry both types for your convenience.

Key Factors for a Perfect Espresso...

Preparing great espresso is the fusing of art, science, and technology

• The Espresso Bean : Although some professionals proclaim that Arabica beans are the best for espresso, we do always agree. We believe that a combination of Arabica beans to provide full body and superior taste should be blended with quality Robusta beans that have the necessary oils to produce a wonderful crema in the cup. More important than bean type is the roast of the bean. The coffee beans need to be roasted for espresso so they have the proper amount of oils on and in the bean. If there is too little oil, there will be no crema on your espresso.
• The Grinder : Every espresso machine has its own character. Therefore, each machine requires a slightly different grind. In addition, different coffee beans require different grinds due to the amount of oils found on the bean. Using your own grinder will allow you to find the perfect grind that your espresso machine requires. In addition, freshly ground coffee will extract a better flavor than coffee that was ground 10 minutes ago. Ground coffee, due to its greater surface area, oxidizes much more quickly.
• The Espresso Machine: The espresso machine (hand lever-operated or electric pump models) must be able to heat water up to 195’F and to exert pressure equal to or more than 9 atmospheres (130 P.S.I.). Higher bar pressure sometimes compensates for poor quality coffee or lack of a good grind. Steam pressure espresso machines do not have constant pressure and will ruin your efforts in making a good cup of espresso. In other words, steam pressure machines will have greater steam pressure in the beginning and less pressure towards the end in the process of extracting your espresso coffee.
• The Barista: The barista (at home or in the coffee shop) will need the patience to find, practice, and perfect a fine cup of espresso utilizing and controlling the aforementioned elements! It can sometimes be aggravating,especially when you are "wired" on your fourth cup of espresso. Please remember even professional coffee shop baristas that we supply do NOT always make the perfect espresso. There are many factors involved.